Thai Coconut Sticky Rice with Mango (Khao Niao Mamuang)

In a medium saucepan, combine 1.5 cups coconut milk, sugar, and salt. Heat over medium heat, stirring constantly until the sugar dissolves. Do not boil.

Reduce the heat to low and add the cooked rice. Gently stir to combine, ensuring the rice is evenly coated in the coconut milk mixture.

Cover the saucepan and simmer for about 10-15 minutes, or until the rice has absorbed most of the liquid. Stir occasionally to prevent sticking.

While the rice is simmering, prepare the mango. Peel the mangoes and slice the flesh into long, thin strips.

Optional Coconut Sauce: In a small saucepan, combine ¼ cup coconut milk, cornstarch, and a pinch of salt. Cook over low heat, stirring constantly, until thickened (about 2-3 minutes).

To serve, scoop the sticky rice onto a plate. Arrange the mango slices beside the rice. Drizzle with optional coconut sauce and sprinkle with toasted sesame seeds, if desired.